This morning Jeremy took off work again so we could do a second round of u-pick at Bauer Berry Farm. Blueberries are in season now – actually, it’s just the very beginning of the season so the pickings were a bit light. But we did manage to get about 10 pounds.
I have to say that, though I don’t really like blueberries, I think I prefer picking and freezing them over strawberries. They are so much easier! (In this next picture, you can see our food dehydrator which has been chugging away on some currants we picked in a neighbor's yard - and you can see our jar of dried cherries way in the back!)
I froze most of them, but we also saved out some for eating. What else is a girl to do with so many blueberries? Why, make blueberry muffins of course! Since some of you may ask, here is the recipe for these lovelies, found in a Penzey’s Spice catalog some years ago.
1 ¾ cups flour (I use whole wheat pastry flour, but you can use white)
1 tablespoon baking powder
2 tablespoons sugar
Pinch of salt
3 eggs, slightly beaten
¼ cup milk
5 tablespoons butter, melted
2 cups blueberries
Preheat oven to 425 degrees. Combine flour, baking powder, sugar, and salt, set aside. In another bowl, mix the eggs, milk, and melted butter until well blended. Add the liquid to the dry ingredients and mix until just moistened. Fold in blueberries. Using a 12 cup muffin tin, fill the cups to the top with batter. Bake on the middle shelf for 20-25 minutes. Cool on a wire rack.
Notes: I used honey instead (mixed in with the wet ingredients). I use more than 2 cups of blueberries, like 2 ½ at least. Jeremy likes just enough batter to hold the berries together…sort of. The recipe also calls for sprinkling the tops of the muffins with a little “vanilla sugar” which I skip, but you could do that if you like them sweeter. They don’t really need it though.